Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Acceptability and Nutritent Content of Developed Iron Rich Toffee


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), India
     

   Subscribe/Renew Journal


The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves (Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation Ist recorded the highest score for acceptability and iron content.

Keywords

Development of Iron Rich Toffee, Organoleptic Evaluation, Nutrient Analysis.
Subscription Login to verify subscription
User
Notifications
Font Size


  • A.O.A.C.(1975). Official methods of analysis association of official analytical chemist;14th Ed., Washington, D.C., U.S.A.

  • Banerjee, S., Joglekar, A. and Mishra, M. (2015). A critical review on importance of green leafy vegetables. Internat. J. Appl. Home Sci., 2 (3&4) : 124-132.

  • FAO (1996).Scientific considerations in the development of food based dietary guidelines. Report of a Joint FAO/ WHO consultation, GENEVA, SWITZERLAND.

  • Gopalan, C. (1997). Prevention and control of micronutrient malnutrition through food based approaches in SAARC countries. Dhaka, Bangladesh, November 17-20pp.

  • Karva, Seema, Pushpa, Bharati and Bharati, Chimmad (2010). Post harvest processing of green leafy vegetable for iron security. J. Agric. Sci., 23(2) : 306-310.

  • Lahade, K.N. (2009). Acceptability and nutritional evaluation of recipes prepared by incorporation of rajkeera leaves powder. M.Sc. Thesis, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.) INDIA.

  • Lakshmi and Vimala (2000). Nutritive value of dehydrated green leafy vegetable powders. J. Food Sci.Tech., 37(5): 465-471.

  • Narsinga Rao, B.S. (1997). Anaemia in India: Prevalence, causes, consequences and control. Proceedings of colloquium on fortification of wheat flour with iron, UNICEF and CFTRI, Mysore, India, November 25.

  • NIN (1992). Bioavailability of iron and zinc from Indian diets.Annual Report of National Institute of Nutrition, Hyderabad, India,pp.88-89.

  • Panse, V.G. and Sukhatme, P.V. (1985). Statistical methods for agricultural works. ICAR Publications. NEW DELHI (INDIA).

  • Sheshadri, S. (1997). Nutritional anaemia in south Asia. In S. Gillespie, Ed .Malnutrition in South Asia : A regional profile. ROSA Publication No. 5.Kathmandu, UNICEF Regional office for South Asia.

  • Singh, G., Kawatra, A. and Sehegal, S. (2005). Development and nutritional evaluation of products developed from fresh and dried spinach leaves. J. Food Sci. Technol., 42(3):502-506.

  • Singh, G. and Kawatra, A. (2006). Development and nutritional evaluation of recipes prepared using fresh and dried amaranthus (Amaranthus tricolour) leaves. J. Food Sci. Technil., 43(5) : 509-511.

  • Srilaxmi, B. (2005).Dietetics. ISBN-81-224-1611-8. pp.176.

  • Yogita (2007). Community food system data http:/ www.lancaster.unl.edu/factsheets/115-94.htm.


Abstract Views: 431

PDF Views: 0




  • Acceptability and Nutritent Content of Developed Iron Rich Toffee

Abstract Views: 431  |  PDF Views: 0

Authors

T. N. Khan
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
J. P. Nerlekar
Department of Foods and Nutrition, College of Home Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
V. S. Zanvar
Swami Yoganand Mahavidyalaya, Vasmat, Hingoli (M.S.), India

Abstract


The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available, uncommonly consumed, low cost, iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content, rajkeera leaves (Amranthus paniculatus) and Bengal gram leaves (Cicer arietinum L.) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation Ist recorded the highest score for acceptability and iron content.

Keywords


Development of Iron Rich Toffee, Organoleptic Evaluation, Nutrient Analysis.

References